Father's Day Étouffée!

This past weekend was Father's Day and I decided to try a new recipe as my hubby has been asking for it for some time now, Étouffée. For those that have no idea what this is, like me before I started doing my research, it's a Cajun dish and its meaning is "smothered". Basically it means yummy goodness served over cooked rice. Being that it's Cajun, there is a bit of spice but it's not too much - even our non-spicy eaters could handle it. The hubby and kiddos thoroughly enjoyed this new dish and I've been told to definitely make this again. Make this the next time your in the mood for something a little spicy and it will be sure to please the entire family!

What's cooking in my kitchen this week:
Shrimp and andouille étouffée

What's you'll need:
1 lb raw shrimp
1 package (12 oz) andouille sausage
1/2 cup oil
1/2 cup flour
1 sweet onion, chopped
1/2 green bell pepper, chopped
4 stalks celery, chopped
3 garlic cloves, finely minced
3 cups chicken broth
8 oz clam juice
1 can (10 oz) diced tomatoes
4 stalks green onion
3-4 tsp hot sauce
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
3 tsp Cajun seasoning
1/2 stick butter
cooked rice

How to make it:
First, since I'm landlocked and can't get really fresh seafood I soaked the de-shelled shrimp in milk for about 10 minutes. This helps remove the "fishy" taste that frozen seafood can get.

Next, chop the onion, bell pepper, and celery and place in small bowl and set aside. This helps you set up your mise en place, which is vital to the cooking process. This literally means "everything in its place", and it keeps you from having to run around getting the different ingredients - which can lead to burnt meals. Mince the garlic cloves and place in same bowl put chopped veggies in. Slice up the green onions and put about half in separate small bowl; chop remaining half finely and place in bowl with veggies.

Slice andouille sausage up and place in another small bowl. Measure out spices and place in another small bowl. Drain shrimp and rinse with water and place in dish. Once you have this done, you can set everything up and your mise en place should look something like this (the oil and flour were already in the cooking pot).

At this point, start to cook the rice. Also, turn the cooking pot on low heat to make a roux, which is what thickens the étoufée - most roux use butter and flour, but you need to cook this for about 8 minutes and the burning point for butter is low, so you need a fat that can take the heat for longer. Cook for 1-2 minutes, stirring continuously and then add the andouille sausage. Continue to cook for another 5-6 minutes, until roux starts to turn golden brown.

Add chopped veggies to pot and cook on low for about 5 minutes, until veggies start to get limp. The flour will start to clump up, don't worry that is what it needed to thicken it.

Next add the chicken broth, can of tomatoes, spices, clam juice, and hot sauce. Stir around to mix.

Bring to boil and simmer on low heat for 10-15 minutes. Do not add the shrimp until you are about ready to eat, in other words the rice and whatever else you are serving with it - like corn bread - is done, as it only takes 3 minutes for them to cook. If you over cook seafood it becomes tough and rubbery and not a good experience. Once everything else is done, add shrimp to pot and stir.

Seriously 3 minutes later they will be cooked and ready to serve! Once you take this off the heat, add butter and stir until melted.

Take cooked rice and place in large baking dish.

Pour étoufée over rice in baking dish.

Serve with slice of corn bread and enjoy!

Did you know?
On this day in 1861, Sir Frederick Gowland Hopkins was born. He discovered what we now call 'vitamins,' essential nutrients needed to maintain health.